1 cup of extra-virgin olive oil
¼ cup of freshly squeezed lemon juice
¼ cup of balsamic vinegar
1 bunch of green onions, green tops only
1/2 cup chopped fresh basil leaves, loosely packed
1/2 teaspoon of fresh tarragon
1 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1 large clove of garlic
3 tablespoons of stone ground mustard
Combine all ingredients in a food processor and mix until pureed. I used this over a mixture of dandelion leaves, baby spinach and baby greens… delicious!
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